It’s time for another “campfire” story to share a funny experience in the world of green meetings.
I was meeting with the Chef in a New York City hotel to plan menus for a conference of 400 investment professionals. Reading through the options, I saw that Chilean Seabass was featured on the menu. From my trusty Seafood Watch guide, I know that Chilean Seabass is one to avoid (They are a slowgrowing fish that is prone to overfishing and have become so rare that 50% are caught illegally).
Concerned about this, I say to the Chef, “I see from your banquet menu that you offer Chilean Seabass—one species that should be avoided especially when serving large numbers.”
He smiled slyly, looked around to make sure no one was there, and whispered to me, “Don’t worry, miss, it isn’t actually Chilean Seabass,”
Taken completely by surprise, I didn’t know what to say next. Should I be happy that he was lying to clients and not really serving the endangered Seabass? Or upset that he publicizes and charges for it while using a different fish? Was this “our little secret”?
Anyway you slice it, too slippery for me. Guess I’ll order the chicken. Wait, is it really chicken?
I was meeting with the Chef in a New York City hotel to plan menus for a conference of 400 investment professionals. Reading through the options, I saw that Chilean Seabass was featured on the menu. From my trusty Seafood Watch guide, I know that Chilean Seabass is one to avoid (They are a slowgrowing fish that is prone to overfishing and have become so rare that 50% are caught illegally).
Concerned about this, I say to the Chef, “I see from your banquet menu that you offer Chilean Seabass—one species that should be avoided especially when serving large numbers.”
He smiled slyly, looked around to make sure no one was there, and whispered to me, “Don’t worry, miss, it isn’t actually Chilean Seabass,”
Taken completely by surprise, I didn’t know what to say next. Should I be happy that he was lying to clients and not really serving the endangered Seabass? Or upset that he publicizes and charges for it while using a different fish? Was this “our little secret”?
Anyway you slice it, too slippery for me. Guess I’ll order the chicken. Wait, is it really chicken?
2 comments:
Don't even get me started about places with "Maine lobster" on the menu, and then they wheel out a lobster or promote one too large to be legal in Maine. So NOT "really" Maine lobster. Very sorry to hear that happens with Sea Bass too!
Thanks for the tip on "Maine lobster". That's two types of seafod to watch for. I wonder how often this happens without us knowing?
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